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hand scooping spoonful of mexican chicken thighs out of the slow cooker
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5 from 3 votes

Southwestern Crockpot Chicken Thighs (and Sweet Potatoes)

These Southwestern crockpot chicken thighs cook over sweet potatoes and are topped with a 4-ingredient spiced tomato sauce.  Add some bell peppers on top for the last hour of cooking and you'll have your entire meal ready!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Dinner
Cuisine: Slow Cooker
Servings: 6 -8
Calories: 272kcal


  • 1 sweet potato large- cut into large chunks (roughly 6 cups)
  • 3 lbs boneless skinless chicken thighs roughly 12
  • 19 oz can of diced tomatoes liquids strained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt

Optional (not pictured) One Hour Before Serving

  • 1 can corn drained
  • 2 bell peppers sliced into strips
  • ½ red onion sliced into strips

Min Before Serving

  • 1 cup mozarella cheese shredded

To Serve:

  • rice or tortillas
  • greek yogurt
  • guacamole or avocados


  • Place sweet potato chunks in the bottom of a 5- or 6- quart slow cooker. Arrange chicken thighs on top.
  • Stir together the diced tomatoes, cumin, chili powder and salt. Spread over the chicken.
  • Cover and cook on low for 4 hours.
  • Optional During the last hour of cooking, scatter the corn, bell peppers, and red onion over the chicken.
  • 15 Min Before Serving Scatter the cheese over the chicken/veggies, cover and heat until cheese is melted through.
  • Serve Over rice, in tortillas or as is.


Recipe can be halved and cooked in a 2.5 qt crockpot with the same cook time
Leftovers can be portioned out into meal prep containers and stored in the fridge for up to 4 days. Reheat in a frying pan or in the microwave until steaming hot.
Freezer crockpot
You can prepare this meal as a freezer crockpot meal (assemble and freeze before cooking):
  • To make a freezer pack, add the sweet potatoes to the bottom of a sturdy freezer bag or large meal prep container and place the diced tomatoes on top.
  • Add all remaining ingredients to the bag, squeeze the air out, and freeze for up to 3 months.
  • Thaw completely before cooking as directed in the recipe card.


Serving: 1/8 batch | Calories: 272kcal | Carbohydrates: 15g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 118mg | Sodium: 267mg | Fiber: 3g | Sugar: 3g